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  • Writer's pictureSteve & Paul

Cuca, Jimbaran, Bali

There is a jewel in the crown for Bali eating and it's Cuca over Jimbaran way.

Canadian Chef Kevin Cherkas has an enviable track record developed in some of the world’s most outstanding restaurants.In Spain, he honed his skills at Michelin three-star Arzak Restaurant in San Sebastian, Michelin three-star El Bulli in Roses, and Michelin two-starLa Broche in Madrid. He also left his mark in New York City during his tenure with Daniel Boulud at his highly regarded Michelin three-star called "Daniel".

Leading Cuca’s culinary team, is Malaysian Chef Terry Chee. When he first stepped into the kitchen of the award winning Lafite Restaurant in Shangri-La Hotel, Kuala Lumpur 12 years ago, Kevin quickly spotted his potential and thus began the dream for an incredibly talented young man.

The atmosphere inside this restaurant is energetic, particularly if you are seated at the bench overlooking the open kitchen. At night it's a busy hive of activity with dishes being plated up with precision and presented perfectly to customers and intricately explained. I have never seen food look so pretty.

Expect a casual experience both in feel and pricing and totally focused on food: they save on luxurious tableware and never compromise on quality. They do small portions so you can try more and a unique signature menu meant to be shared.

They started by getting the basics right: the most amazing ingredients carefully selected and sourced exclusively from Indonesia to maximise freshness, support local farmers and growers and showcase the uniqueness of delicious local products.

Chef Kevin studies each ingredient, finds out how it is traditionally used to understand its potential and then prepares it applying western techniques developed through a painstaking international career in some of the world best restaurants.

The vast range of great products available in Indonesia is truly inspirational and works amazingly to create delicious new western dishes. Furthermore, saving on import costs helps them to keep menu prices moderate by Bali standards. Prices start from Rp. 45,000.


* * * * * pure excellence


a: Jl. Yoga Perkanthi, Jimbaran,

p: +62 361 708 066

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